Recipes with cheongyang chili

157 recipes. Page 2 of 7

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Korean Octopus Pot Rice (Chewy Octopus Ocean-Scented Grain Pot)

The rice cooks in plain water, and the salt and heat come later from a soy sauce with cheongyang chili and green onion that is mixed in at the table. Octopus tentacles steam on top of the rice so their sea aroma works into the grains, while thin radish slices covering the bottom of the pot stop the rice from sticking and add a little sweetness. The scorched rice at the bottom gets scraped up and eaten too.

Prep 15min Cook 25min 2 servings

Stir-fry Easy

Korean Napa Cabbage Shrimp Stir-fry

The shrimp are scored along the back, seared for just 30 seconds and set aside on a plate. They go back in only after the cabbage is done, so the shrimp stay springy and the stems keep their crunch. Soy sauce with a little fish sauce does the seasoning.

🏠 Everyday

Prep 14min Cook 8min 2 servings

Grilled Easy

Korean Garlic-Grilled Chicken Gizzards

Halved garlic cloves go into the pan first and lose their raw bite, turning sweet and soft. The gizzards get nothing but salt and pepper, which leaves the garlic to do the work of a sauce.

Prep 18min Cook 15min 2 servings

Soups Easy

Korean Napa Cabbage Doenjang Soup

Everything in this napa cabbage doenjang soup is easy to find, and half a spoonful of gochujang gives the broth a reddish tint and a mild heat. Doenjang brands differ a lot in saltiness. The paste goes in light at first, and the pot is adjusted with more doenjang or water at the end.

🏠 Everyday

Prep 12min Cook 20min 4 servings

Pancakes Easy

Korean Burdock Matchstick Pancake

Burdock root cut into matchsticks is mixed with onion cut the same width, and the batter only coats the outside of the strips. A little tempura flour in the pancake mix crisps the edges almost as if they were deep-fried, while the burdock keeps its crunch.

Prep 18min Cook 10min 2 servings

Stews Easy

Korean White Kimchi Tofu Stew

White kimchi, fermented without chili flakes, gives this stew a clear, pale broth with a gentle lactic tang instead of the red heat of regular kimchi stew. Skipping the usual frying in oil keeps it far lighter, and soft tofu and enoki fill out the pot.

Prep 8min Cook 15min 2 servings

Steamed Easy

Korean Steamed Clams with Soju

The butter waits until the clams have opened. Added then, it blends with the clam juices into a glossy broth, while butter added at the start just floats as a slick of fat. Soju is boiled hard first to drive off the alcohol smell, and any clam that stays shut after cooking gets thrown away.

Prep 20min Cook 10min 2 servings

Kimchi Easy

Korean Pickled Bok Choy (Soy Vinegar Chili Brine)

Thick white bok choy stems stay crunchy while the green leaves soak up the brine and soften, so one piece holds two textures. Cheongyang chilies are sliced with their seeds and layered through the jar, leaving a clean, lingering heat in every stem. The ginger comes out after a 2-minute rest so its scent stays faint. Well-drained heads keep the brine clear, and turning them once after two days evens out the seasoning.

Prep 20min Cook 8min 4 servings

Side dishes Hard

Korean Raw Hairtail Slices

Hairtail is sliced thin, about 0.3 cm, and eaten wrapped in lettuce with raw garlic, green chili, and ssamjang or chojang. The silvery coating on the skin does not need to be scraped off.

🏠 Everyday

Prep 25min Cook 5min 2 servings

Rice Easy

Korean Anchovy Rice Balls

Toasted in a dry pan until they crackle, the tiny anchovies get just a glaze of soy sauce and oligosaccharide syrup before being mixed into warm rice. Anchovies vary in saltiness from one package to the next, and saltier ones call for less soy sauce. Packed for a picnic, the rice balls taste much the same once cool.

🍱 Lunchbox

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Clam Stir-Fry (Manila Clams with Butter, Garlic and Chili)

A splash of cheongju (Korean rice wine) under a lid opens the clams, then butter goes in, and the clam juices and butter run together into a salty sauce in the bottom of the pan. Whatever is left gets mopped up with bread. The clams bring their own salt, so the soy sauce stops at a teaspoon, and any clam that stays shut is thrown out.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Grilled Easy

Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)

Cuttlefish is thicker and denser than ordinary squid, so the inside of the body gets a deep crosshatch before it hits the pan, and the garlic butter seeps into those cuts as it cooks. A little chopped cheongyang chili, a hot Korean green pepper, leaves a faint kick at the end of the butter.

Prep 15min Cook 12min 2 servings

Soups Medium

Korean White Kimchi Clam Soup

There is kimchi in this soup but no chili flakes, so the broth stays clear while the sourness of white kimchi and its brine works its way into the clam stock. The clams come out as they open, and the stock is strained through a fine sieve before the kimchi goes in. If the kimchi is salty, the salt is left out.

🏠 Everyday

Prep 20min Cook 18min 2 servings

Pancakes Medium

Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)

The clam meat is drained well before it goes into the batter, yet as the pancake cooks it still releases salty juice that carries a clam flavor through every part. It is made as one large round about 20 cm across and cut into six to eight pieces.

Prep 25min Cook 15min 4 servings

Stews Easy

Korean White Chili Clam Stew

Red chili and Cheongyang chili, both sliced on the bias, go into this clear clam broth, but not until two minutes before the heat goes off. The base is just radish simmered in water, and the rest of the flavor comes from the juices the clams release as they open.

Prep 15min Cook 14min 2 servings

Steamed Medium

Korean Dak Ganjang Jorim (Soy Braised Chicken)

Chicken thighs go straight into the soy braising liquid without browning, so the seasoning works between the fibers and the meat ends up glossy brown and seasoned through. Big chunks of potato soften at the edges and drink up the sauce, turning fluffy and starchy.

Prep 18min Cook 35min 4 servings

Kimchi Easy

Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)

Laid on a spoonful of hot rice, one of these peppers delivers salty, funky soybean paste and lingering heat in a single bite. Pricking each Cheongyang chili all over with a fork lets the doenjang brine reach the inside instead of sitting on the skin.

Prep 18min Cook 8min 4 servings

Side dishes Hard

Ganjang Gejang (Korean Soy-Marinated Raw Crab)

Soy sauce does not cook the crab in ganjang gejang, which is why only crab sold for raw consumption belongs in this Korean soy-marinated dish. The brine, simmered with apple, ginger, whole garlic, and scallion, has to be chilled to 4°C or below all the way through before it is poured over the crabs; warm liquid changes the texture of the raw meat.

🏠 Everyday

Prep 30min Cook 40min 4 servings

Rice Medium

Korean Spicy Stir-Fried Octopus Rice Bowl

Two cheongyang chilies and a tablespoon of chili flakes make this properly hot. The octopus is tipped over the rice with all the loose sauce left in the pan, and bean sprouts can go down on the rice first for a crunchy layer underneath.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Stir-fried Silkworm Pupae

Canned silkworm pupae are rinsed, drained and stir-fried until soy sauce and chili flakes cook down into a thin glaze on the outside. In Korea this is a drinking snack, and the firm yet slightly yielding bite sets it apart from fish cake or tofu.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 12min 2 servings

Grilled Easy

Korean Grilled Gizzard Shad

This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.

Prep 15min Cook 12min 2 servings

Soups Easy

Baksok Nakji-tang (Bottle Gourd and Octopus Soup)

The broth of this soup gets its flavor from the gourd. Thin squares of white bottle gourd flesh simmer for ten minutes until translucent, giving a mild, clean taste, and only then is the small octopus added; once cooked, it is cut with scissors and shared among the bowls.

🏠 Everyday

Prep 15min Cook 20min 2 servings

Pancakes Easy

Korean Crispy Potato Pancake

Grated raw potato is squeezed, and the liquid sits for at least 10 minutes until white starch settles at the bottom; that sediment goes back into the pulp to make the batter. Spread as thin as possible, the edges shatter like glass while the middle stays chewy. The dipping sauce is soy sauce with vinegar and minced cheongyang chili.

Prep 15min Cook 12min 2 servings

Stews Medium

Korean Hard Clam Radish Stew

The broth here comes from a generous 700 g of hard clams. Thick slabs of tofu go in only after the clams open and simmer for five minutes, long enough to soak up the clam juices that come out again when you bite. The shells bring their own salt; soup soy sauce is kept light.

Prep 20min Cook 25min 4 servings